Description
Treat yourself to a delicious Vanilla Swiss Roll Cake featuring a light sponge and rich whipped cream filling. Perfect for any gathering or cozy afternoon!
Ingredients
Scale
- 1/2 cup confectioners' sugar
- 4 large eggs
- 10 tablespoons white sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F and prepare a jelly roll pan with parchment paper.
- Beat eggs, white sugar, and vanilla until thick and fluffy (about 5 minutes).
- Fold in sifted flour gently in three additions, being careful not to overmix.
- Spread batter evenly in the pan and bake for 13-15 minutes until cake springs back when touched.
- Dust the hot cake with confectioners’ sugar and roll it up with a clean towel while it's still warm. Cool for 40 minutes.
- Whip cream, confectioners’ sugar, and vanilla until stiff peaks form.
- Unroll cooled cake, spread whipped cream filling, and re-roll without towel. Wrap in plastic and refrigerate for at least 1 hour.
- Slice and serve, garnishing if desired.
Notes
Use room temperature eggs for better volume.
Avoid overmixing after adding flour to keep the cake airy.
This cake can be made ahead and stored well.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg